Fajita Wraps with Salsa Verde
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted)and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
Salsa Verde:
8 tomatillos, papery husks removed
1 small onion, quartered
1/2 tsp. coarse salt
1 ripe, small avocado, halved, pitted and peeled
For the Filling:
4 tsp. vegetable oil
4 portobello mushrooms (1 lb.), stemmed and thinly sliced
1 large onion, halved and thinly sliced
2 fresh poblano chiles, seeded and cut into very thin strips
1 tsp. coarse salt
12 8-inch corn tortillas, warmed
Instructions:
Salsa Verde:
In small saucepan, combine tomatillos and cold water to cover. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes. Drain, rinse under cold running water until cool, then drain again. Transfer to food processor along with onion and salt. Process until puréed. In medium serving bowl, mash avocado with fork. Stir in tomatillo mixture until blended. Set Salsa Verde aside.
In large cast-iron skillet over medium heat, heat 2 tsp. oil. Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 minutes. Transfer to plate.
In same skillet, heat remaining 2 tsp. oil over medium heat. Add onion and chiles and cook, stirring often, until lightly caramelized and crisp-tender, about 10 minutes. Season with salt. Return mushrooms to skillet and heat through.
Place warmed tortillas on serving plate. Place skillet on a trivet and let each diner assemble his or her own fajitas. Pass Salsa Verde separately to spoon on top.
Serves 4.
From vegetariantimes.com